Coconut Oatmeal Cookies
These coconut oatmeal cookies are crisp at the edges, slightly chewy inside, and packed with sweet coconut. Perfect for a quick dessert or afternoon tea.
Ingredients
Cookie Ingredients
- 1 1/4 cups all-purpose flour Spoon and level for accuracy
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar You can use light brown sugar for a milder flavor
- 1 cup sweetened coconut flakes Sweetened for chew and caramelization
- 1 cup Old Fashioned oats Not instant
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Instructions
Preparation
- Preheat the oven to 350°F and grease or line a baking sheet with parchment.
- In a mixing bowl, beat the room-temperature butter with the white and brown sugars until light and fluffy, about 1–2 minutes by hand.
- Stir in the egg and vanilla until combined.
- Sift together the salt, flour, baking powder, and baking soda. Add to the wet mixture and stir until just incorporated.
- Fold in the oats and coconut by hand; the dough will be thick and a little crumbly but should hold together when pressed.
- Using about 1 1/2 tablespoons per cookie, scoop and roll the dough into balls. Place them on the prepared sheet spaced 1–2 inches apart.
- Bake for 15 minutes, until the edges are golden and the centers are set.
- Let the cookies cool on the baking sheet for 3 minutes, then transfer to a wire rack to finish cooling.
Notes
Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 7 days or freeze for up to 3 months.